This is a recipe creation that has taken me a few tries. I started with the concept of Chocolate Chip Pumpkin Bread and ended up with Chocolate Chip Pumpkin Muffins. I think the muffins will work much better when I have my Bed and Breakfast (The Robinson House) back up and running.
I have found the perfect blend of cinnamon, pumpkin, pecans, and chocolate chips to make a muffin that I know guests will love. This recipe makes six Texas-sized muffins. Serve them warm with some butter for breakfast, or as an afternoon pick me up.
- 1 ¾ cups of flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ stick softened butter
- 1 ½ cups of sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- ½ cup pecans
- ½ cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees.
- In a small mixing bowl, sift together the 1 ¾ cups of flour, ¼ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons cinnamon. Set aside.
- In a large mixing bowl, combine the ½ stick softened butter, 1 ½ cups of sugar, 2 eggs, 1 teaspoon vanilla, and 1 cup canned pumpkin.
- Slowly mix in the dry ingredients.
- Fold in ½ cup of chopped pecans and ½ cup of semi-sweet chocolate chips.
- Spray a muffin pan with non-stick spray. Evenly fill the pan with the muffin batter.
- For large muffins, bake at 350 degrees for 35 minutes. For smaller muffins, bake at 350 degrees for 25 minutes or until the center is firm.
If you like muffins, you will also love these Banana, Pear, and Pecan Muffins.